15 Minute cherry tomato and courgette risotto

In a large microwave-safe bowl (choose one bigger than you think you need to avoid boil-overs), combine the Arborio rice and white wine. The wine should just barely submerge the grains. Microwave for 2 minutes on high. The wine should be mostly absorbed, smelling fragrant but not burnt.

Pour your vegetable stock over the par-cooked rice. Microwave for 13 minutes. At the 7-minute mark, give it a quick stir. If the rice looks "dry" on top, add a splash more stock or water. You want a slightly soupy consistency at the end, not a solid block of rice.

While the rice is in the microwave, prep your vegetables. In a saucepan over medium heat, melt a knob of butter with a splash of olive oil. Add the minced garlic and chopped tomatoes. Season with salt and pepper. Cook for 5 minutes until the tomatoes break down into a jammy sauce. Stir in the grated zucchini and cook for another 3–5 minutes. Zucchini has a high water content, so it will create a lovely "sauce" for the rice to join.

Once the microwave beeps, carefully add the vegetables into the bowl with the rice, stir in the remaining butter and a generous handful of Parmesan cheese

Let it sit for 1 minute. This allows the starch from the rice to bind with the butter and cheese for that signature glossy, restaurant-style finish.